The Philosophy

So, what is my food all about? A number of things. First pleasure. My aim is to give pleasure. That might seem obvious.  Perhaps all chefs have that objective. So maybe I can be a bit clearer by saying what I do not aim to do. For example, I have no desire whatsoever or ambition to win any competitions. We can put competitions in two categories. There are  professional competitions, or rather qualifications, such as MOF (Meilleur Ouvrier de France). Chefs who become MOF have reached the pinnacle of their profession. They are light  years above me. I am humble and in awe before them. But, fortunately, one does not need to become a MOF to give pleasure. Then there are  television, or should we say "reality show" competitions. I am sure these serve a purpose, especially when judged by great chefs; and they make a good show for the tele. But, not my cup of tea. And may I say that the one sort of television show that I particularly hate is the one where the competitors judge each other (along with giving the most catty and  degrading comments they can think of). What could be further from the spirit of generosity, sharing and pleasure which, for me, is what food is all about.
So, having defined the objective, how do I go about it? Take a look at some of the photos on my site. I hope they make you feel hungry! You will notice that the dishes are simple. For example, the "Partridge on cabbage" consists of just partridge and cabbage (along with a few wild mushrooms). Most chefs - competition chefs, starred restaurant chefs - would have something much more sophisticated: more ingredients, unusual and novel combinations. Do not think that I am necessarily knocking this approach. When it is done well, by the best, it is the best (along with the price to go with it).
Well, that's enough for now. Watch out for  "Philosophy part Two" coming up later.